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Overview

If you want a career as a supervisor or manager in the food and drink manufacturing sector, you need to equip yourself on the role and responsibilities of food safety practices. The Award in Food Safety in Manufacturing – Level 3 course is designed for individuals who want to work in supervisory positions and impact their knowledge and contribute to improvements in food safety practice.

The Award in Food Safety in Manufacturing – Level 3 course will discuss key topics at length including food safety monitoring procedures, identify hazards to food safety and take action in light of these hazards. An individual in a supervisory role should be responsible and accountable for implementing food safety and hygiene practices within the establishment. Gain the confidence and relevant skills to understand the best practices in food safety and apply them within the workplace environment.

The Award in Food Safety in Manufacturing – Level 3 course will cover the fundamental concepts of good food hygiene practices. Learners will acquire the necessary skills to work safely with food safely making consumers the sole priority.  Learn why you should apply best practices in manufacturing such as controlling temperatures, food preparation and storage, food safety hazards and premise cleaning. The Award in Food Safety in Manufacturing – Level 3 certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.

Why learn at Study 365?

With so many commitments in our lives, we may not have the time to learn new skills. The beauty of studying online is that you get to find this balance between your education and your daily commitments

Study 365 offers hundreds of online courses to students across the world. Gaining new skills has never been this easy as many of our courses are open to students with little or no qualifications and previous experience. All the courses are up-to-date, relevant, affordable, and will build on existing expertise or give you a jump-start to a new career. The courses are meticulously designed and equals what is offered in a classroom setting. With a solid reputation that has established and made us made us one of the most trusted and reliable online course providers we offer the most convenient path to gain recognised skills and training that will give you the opportunity to put into practice your knowledge and expertise in your chosen career. You can learn at your own pace at Study 365 and you will be provided with all the necessary material, tutorials, qualified course instructor, narrated e-learning modules, interactive quizzes and free resources which include Free CV writing pack, free career support and course demo to make your learning experience enriching and more rewarding. 

What will I learn?

  • Gain a clear understanding of the personal responsibility of food safety in manufacturing and when to apply the best practices.
  • Understand the legal responsibilities of food business operators and food establishments.
  • Learn why personal hygiene in food safety in manufacturing is vital to consumer safety.
  • Learn the best practices and procedures in food processing and manufacturing.
  • Understand food poisoning and food contamination and how to prevent it.
  • Learn why individuals in supervisory positions are responsible and accountable for food safety in manufacturing. 

Access Duration

The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course.  The course is self-paced and you can complete it in stages, revisiting the lectures at any time.

Who is this Course aimed at?

  • Caterers
  • Food business operators
  • Food establishments
  • Food factories
  • Meat cutting plants
  • Diaries
  • Breweries

Entry Requirement

  • The course is suitable for supervisors and managers who work with and directly handle food processing and manufacturing
  • Anyone with an interest in acquiring knowledge in food safety and food manufacturing 

Method of Assessment

At the end of the Award in Food Safety in Manufacturing – Level 3 you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.

Certification

Those who successfully complete the course will be awarded the Level 3 – Award in Food Safety in Manufacturing by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.

Awarding Body

CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all. 

Progression and Career Path

Once you successfully complete the Award in Food Safety in Manufacturing – Level 3 you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to https://www.payscale.com. The certification will enable employees in the capacity of Supervisors and Managers working in food establishments to gain employment in high earning positions within the industry.

  • Restaurant Manager – £23,560 per annum
  • Café Manager – £19,063 per annum
  • Hotel Manager – £26,455 per annum
  • Restaurant Supervisor – £7.62 per hour
  • Catering Supervisor –  £8.03 per hour

Other Benefits

  • Written and designed by the industry’s finest expert instructors with over 15 years of experience
  • Repeat and rewind all your lectures and enjoy a personalised learning experience
  • Gain access to quality video tutorials
  • Unlimited 12 months access from anywhere, anytime
  • Save time and money on travel
  • Learn at your convenience and leisure
  • Eligible for a NUS discount card
  • Free Career Support Service
  • 25% Discount on personal Statement and covering letter writing service
  • Free Access to Over 150 courses for 2 days (48 hours)
  • Free access to course before you purchase (For selected courses only

Course Curriculum

1: Introduction
1.1 Define the terms 00:00:00
1.2 Define the role of a supervisor in controlling food safety, identify food safety hazards and understand the methods by which the controls are communicated to others in the workplace 00:00:00
1.3 State the economical impact of both good and bad food safety practice on businesses, employees and customers 00:00:00
1.4 Describe the trends in reported outbreaks of foodborne illness 00:00:00
1.5 List the groups of people who are most at risk 00:00:00
2: Legislation
2.1 State the current food safety legislation which relates to food premises and be aware of where guidance on the law may be sought 00:00:00
2.2 State the role and powers of enforcement officers in respect to food safety 00:00:00
2.3 Explain the consequences of non-compliance with food safety legislation 00:00:00
2.4 Explain the concept of due diligence 00:00:00
2.5 State the responsibilities that employers and employees have with regard to keeping food safe 00:00:00
2.6 State the role of the supervisor in the investigation of an outbreak of food-borne illness 00:00:00
3: Good hygiene practice
3.1 Define the terms, and give examples 00:00:00
3.2 Describe the procedures used to prevent food from being contaminated on receipt, during storage, preparation, cooking, service/ and display 00:00:00
3.3 State the procedures available for the detection of contaminants and corrective actions 00:00:00
3.4 State the risks caused by allergens in foods and the controls measures and labelling needed 00:00:00
3.5 State the effects that spoilage bacteria can have on food and those who ingest it 00:00:00
3.6 State the sources, level of incidence, onset times and symptoms for common food poisoning bacteria 00:00:00
3.7 State the sources, level of incidence, onset times and symptoms for common foodborne diseases 00:00:00
3.8 Describe the process of binary fission and list the factors influencing bacterial reproduction 00:00:00
3.9 Describe the function of bacterial spores, the risks that they pose and the controls required 00:00:00
3.10 Describe the food safety hazards caused by toxins produced by some food poisoning bacteria 00:00:00
3.11 Give some examples common food-borne viruses, explain the risks they cause to food safety and how these might be reduced 00:00:00
4: Temperature control
4.1 State the temperatures required to control bacterial and enzyme activity in food 00:00:00
4.2 Describe the temperature controls required for food deliveries, food storage, cooking and reheating food, hot and cold holding and the cooling of food 00:00:00
4.3 Describe safe methods of checking, verifying and recording food temperatures. 00:00:00
4.4 State the principles involved in preventing food deterioration 00:00:00
5: Workplace and equipment design
5.1 List the design features of a suitable premise for the preparation of food, including the importance of layout and food flow 00:00:00
5.2 State the requirements for adequate lighting and ventilation 00:00:00
5.3 Describe suitable finishes for fixtures and fittings 00:00:00
5.4 Describe the properties of equipment for use in food premises 00:00:00
5.5 Develop and implement effective recording and labelling systems for the receipt and storage of food 00:00:00
6: Waste disposal, cleaning and disinfection
6.1 Describe suitable methods for the storage and removal of waste and state how the process can be adequately supervised 00:00:00
6.2 State the need for, and benefits of, systematic cleaning and how it can be implemented and supervised 00:00:00
6.3 Explain the products employed in cleaning, disinfecting, sanitising and sterilising and the methods of cleaning food equipment, food and hand contact surfaces and other surfaces in the food premise 00:00:00
7: Pest control
7.1 List common food pests and describe the risks they pose to food safety 00:00:00
7.2 Describe the different methods of control that can be used and the role of supervisory management in controlling food pests 00:00:00
8: Personal Hygiene
8.1 Explain the importance of personal hygiene and the responsibilities of food handlers and how that standards can be monitored 00:00:00
8.2 Describe the supervisor’s role in monitoring and preventing contamination from food handlers who are carriers of infection and include those hazards associated with unclean hands and nails, wounds and skin infections, jewellery, unsatisfactory protective clothing, smoking and eating 00:00:00
8.3 State that suspected cases of persons suffering from food-borne illnesses should be excluded from food handling duties 00:00:00
9: Training
9.1 State the importance of staff induction and on-going training and the contribution that a supervisor can make towards it 00:00:00
9.2 Explain the importance of keeping staff training records 00:00:00
9.3 Describe the supervisor’s and manager’s role in the effective communication of food safety procedures to employers and all employees 00:00:00
10: HACCP
10.1 Identify the hazards in a food process 00:00:00
10.2 Determine critical control points 00:00:00
10.3 Establish critical limit(s) 00:00:00
10.4 Establish a system to monitor control of the critical control points 00:00:00
10.5 Establish the corrective action to be taken when monitoring indicates that a particular critical control point is not under control 00:00:00
10.6 Establish procedures for verification to confirm that the HACCP system is working effectively 00:00:00
10.7 Evaluate controls and documentation concerning all procedures and records appropriate to these principles and their application 00:00:00
10.8 Explain the supervisor’s contribution towards both internal and external inspections and food safety audits 00:00:00

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